Last week I was making a bunch of food to send to my aunt’s to help in between grocery runs (she’s currently housing and sharing food responsibilities 3 other adults). I also sent some home with my new friend 😉 who eats like a bachelor (way too much fast-food) but appreciates real food.
I love cooking so spending 3-4 days putting together some yummy meals was nothing but fun. Love on a plate, in a bowl or wrapped in a tortilla. Who could ask for more?
They ended up with stew, chilli, burritos and lasagna. I smoked up some chicken and ribs for burrito making.
The chicken I ended up mixing with a slightly spicy Southwest inspired flavors. Chipotle, corn and rice with the shredded smoked chicken.
The ribs, the subject of this post, were shredded mixed with a little hoisin sauce, soy, tomato paste, brown mustard, rice wine and ginger beer.
Beside the ribs I made some Jasmine rice. The best thing you can do for your rice is cook it with ginger beer. I promise you’ll never go back to using straight water again.
And to compliment the rich ribs and sweet rice I made what I call a quick kraut. My girls and I love sour kraut but more often than not I use raw cabbage and simmer it in balsamic vinegar or apple cider vinegar. Since the flavors were Asian inspired I cooked the cabbage down in ginger beer and rice wine.
The carrots were ribboned using a potato peeler. Easier on the fingers than using a mandolin.
All these awesome flavors wrapped in a tortilla and baked until crispy made my new favorite burrito. 400° for ~20mins
Who knew you could wrap Asian inspired flavors in a tortilla? It was a fun new experiment that turned out amazing. I will definitely do this one again.
No pun intended but it does have a catchy ring to it! 😉
This morning it was already 45° at 5:45am. Second morning working in short sleeves. My sun touched shoulders actually help a little but I’ve learned once I get chores started I don’t need much help to stay warm.
And now on to breakfast. Don’t be overly impressed, the meat and peppers were leftovers from a couple of nights ago when I made taco salad.
I cut tortillas into 2-3″ strips and put them rolled up into the tins before adding the leftover beef and peppers. Of course a burrito just isn’t done until you add cheese so these have a little square of pepper jack cheese on each.
Baked at 400° for about 12 minutes and they were perfect.
I don’t have a nutrition label today because I can’t remember everything I put in the beef and peppers but I can’t imagine the calories would be very high.
You could call it a refurbished leftover burrito bite but that’s quite a mouthful. 😀
7:45am it’s going to be another hot day so the tween and I are headed outside to get a couple things done before it gets too warm.
Although the girls and I are not real big on leftovers I’ve gotten pretty good at refurbishing them to make it appetizing the second time around.
Last night we had baked chicken thighs and a Southwest style side of black beans, corn, red Bell pepper, purple onion, tomato and jalapeno.
I had 4 thighs which I diced up (skin also) and added to the 3-4 cups of leftover side.
Tonight I wrapped up the leftovers with a little pepper jack cheese and some fun flavored tortillas and baked em until crispy on the outside and hot in the middle. 400° convection for 20 minutes. A little sour cream to cool the heat and it’s a perfect dinner or stick em in the freezer for another day.
The nutrition label is only an approx because I’m not in the habit of using measuring cups. I also didn’t include the tortillas because while I used some fun spinach and tomato flavored tortillas (210 calories a wrap) you might use a different variety.
4 baked chicken thighs and skin
1 cup black beans
1 cup of corn
1 large red bell pepper
1 large purple onion
1 large tomato
1 garlic cloves
Salt n pepper
6-7 slices pepper jack cheese
Everything but the chicken was diced and sauteed in a pan with a little butter.
The flavors really improve after sitting in the fridge overnight.
Wrap and bake 400° ~20 minutes.
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